Then to be safe, you'd for sure want to remove the pan from the burner when you add the alcohol and then ignite it with either the flame from the burner, or use one of those long lighters that many people use to light their charcoal with.

With gas, there is a greater danger of the alcohol igniting when you add it to the pan, which could cause the alcohol pouring down to catch on fire in reverse. Most professional cooks or chefs just leave the pan on the burner because we do it fast and quick. Most home cooks tend to do things a little slower which increases the chance of certain things, like having a flaming bottle of brandy.

Flamb&#233; can be fun but be careful. About 20 years ago a private club in Burnsville Mn had quite a bit of damage to there fine dining restaurant when a waiter flamb&#233;ed a pan of bananas foster. The pan got a little to hot before he added the alcohol and when he did add it the flame caught the drapes on the wall behind him on fire. They got the fire out quickly with no injuries and just some bruised egos. BUT BE VERY CAREFUL. {many professional kitchen folks get off on the flamb&#233; thing, but they have an exhaust hood and automatic fire suppression system}